Origin - Burundi

Region - Runinya, Kayanza province

Process - Washed with a 48-72h anoxic fermentation

Producer - Izuba washing station, Runinya area smallholders

Altitude - 1500-1700m

Variety - Red Bourbon

Tasting notes - Papaya, pear, floral

Izuba, meaning “sun” in Kirundi, is located in Runinya, Kabarore Commune, of Kayanza Province. It is situated near the Kibira national park where the soil and climate create conditions suited to growing high quality coffee. Kigeri, Ryamukona, and Mugoyiare are the three hills surrounding Izuba and the three areas from which coffee is collected or delivered.

Once cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a sterilised fermentation tank, which is hermetically sealed. Fresh, cold water is then poured on top of the sealed coffee. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin.

The water and sheet also act as a heat exchange, allowing the heat build up to transfer to the water, which then evaporates. A stabilised temperature of around 25c ensures that the cherry doesn’t over-ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, providing warmth to the fermenting coffee underneath.

Once the fermentation is complete, the coffee is rinsed and drained of all residual liquid. For the washed process to continue, the cherries are pulped, washed and graded  before sun drying on raised beds for between 15 and 20 days.

Izuba aims to provide premiums where possible to not only the farmers but also the station staff. The employees were paid 25% higher than other local washing stations and 33% more than the national average salary.